Rinse jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 12-15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

While the rice cooks, pat the peeled and deveined shrimp dry with paper towels. Mince the garlic and grate the fresh ginger. Dice the red bell pepper into small, bite-sized pieces and slice the green onions, setting some aside for garnish.

In a small bowl, whisk together the low-sodium soy sauce, freshly squeezed lime juice, honey, minced garlic, and grated ginger until well combined. Set aside; this is your flavor powerhouse!

Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp to the hot pan in a single layer, making sure not to overcrowd it (cook in batches if necessary). Season the shrimp with salt. Cook for 1-2 minutes per side, until they turn pink and opaque.

Pour the prepared sauce over the cooked shrimp in the skillet. Toss gently to coat the shrimp evenly, and cook for another 30 seconds to 1 minute, allowing the sauce to warm through and slightly thicken. Remove from heat immediately to prevent overcooking the shrimp.

Divide the fluffy jasmine rice among four serving bowls. Top each bowl generously with the saucy shrimp. Sprinkle with the diced red bell pepper and sliced green onions for a fresh crunch and vibrant color. Serve immediately and enjoy!